Blueberry Muffins with Cream Cheese Filling and Blueberry Glaze Recipe

Introduction

Blueberry muffins are a classic treat that suits any occasion, from breakfast to afternoon tea. These moist, flavorful muffins combine juicy blueberries with a creamy filling and a sweet glaze for an irresistible experience.

Ingredients

• 250 g wheat flour (whole wheat flour as a healthy alternative)
• 150 g brown sugar (can be replaced with honey)
• 1 tsp salt (enhances the flavor)
• 100 g melted butter (adds moisture)
• 50 ml vegetable oil (coconut oil adds a special flavor)
• 100 g sugar (sweetens the muffins)
• 1 egg (binding agent for consistency)
• 1 tsp vanilla extract (for an aromatic experience)
• 200 g Greek yogurt (quark is a healthy alternative)
• 200 g fresh blueberries (roll in flour so they don’t sink)
• 200 g cream cheese (room temperature for a smooth consistency)
• 1 tsp cornstarch (stabilizes the filling)
• 100 g icing sugar (for a sweet glaze)
• 50 ml milk or cream (for the perfect consistency)

Instructions

1. Step 1: Preheat the oven to 220°C and line a muffin tin with paper baking cups.
2. Step 2: Roll three-quarters of the blueberries in a tablespoon of flour to prevent sinking.
3. Step 3: In a bowl, mix the dry ingredients: wheat flour, brown sugar, and salt. Add the melted butter and stir until the mixture becomes crumbly.
4. Step 4: In a separate bowl, whisk together the wet ingredients: egg, sugar, Greek yogurt, vegetable oil, and vanilla extract.
5. Step 5: Gently fold the wet ingredients into the dry ingredients until just combined.
6. Step 6: Carefully fold the floured blueberries into the batter.
7. Step 7: Mix cream cheese with sugar, cornstarch, and vanilla extract until smooth to create the filling.
8. Step 8: Spoon about 1½ tablespoons of batter into each muffin cup, add a dollop of cream cheese filling, then cover with more batter and a few additional blueberries on top.
9. Step 9: Reduce the oven temperature to 175°C and bake the muffins for 22–25 minutes until golden and cooked through.
10. Step 10: Let the muffins cool for 5–10 minutes in the tin, then transfer to a wire rack to cool completely.
11. Step 11: Mix icing sugar with milk or cream until smooth, then drizzle the glaze over the cooled muffins.

Tips & Variations

• Rolling blueberries in flour helps prevent them from sinking to the bottom during baking.
• Use coconut oil instead of vegetable oil for a subtle tropical flavor.
• Substitute Greek yogurt with quark for a slightly tangier taste and added protein.
• For a vegan version, replace the egg with a flax egg and use plant-based yogurt and cream cheese alternatives.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving. The glaze may soften after refrigeration but still adds sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Thaw and drain them first, then toss in flour before folding into the batter to prevent excess moisture.

How do I know when the muffins are done?

They are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, and the tops are golden brown.

Blueberry Muffins with Cream Cheese Filling and Blueberry Glaze Recipe

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★★★★★

4.4 from 64 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These delicious blueberry muffins are perfect for any occasion, combining a moist and tender crumb with a creamy cream cheese filling and a sweet blueberry burst. Made with wholesome ingredients like Greek yogurt and whole wheat flour, they offer a delightful treat that balances indulgence with nutrition.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250 g wheat flour (whole wheat flour as a healthy alternative)
• 1 tsp salt (enhances the flavor)
• 150 g brown sugar (can be replaced with honey)
• 100 g sugar (sweetens the muffins)
• 1 tbsp flour (for coating blueberries)
• 1 tsp cornstarch (stabilizes the filling)

Wet Ingredients

• 100 g melted butter (adds moisture)
• 50 ml vegetable oil (coconut oil adds a special flavor)
• 1 piece of egg (binding agent for consistency)
• 1 tsp vanilla extract (for an aromatic experience)
• 200 g Greek yogurt (quark is a healthy alternative)
• 50 ml milk or cream (for the perfect consistency of glaze)

Other

• 200 g fresh blueberries (roll in flour so they don’t sink)
• 200 g cream cheese (room temperature for a smooth consistency)
• 100 g icing sugar (for a sweet glaze)

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 220°C (428°F) and line a muffin tin with paper baking cups to prevent sticking and ensure easy removal.
2. Coat Blueberries: Roll three-quarters of the fresh blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
3. Mix Dry Ingredients: In a large bowl, combine wheat flour, brown sugar, and salt. Add the melted butter and mix until the mixture becomes crumbly.
4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, sugar, Greek yogurt, vegetable oil, and vanilla extract until smooth and fully combined.
5. Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently fold them together, being careful not to overmix to keep the batter light and fluffy.
6. Fold in Blueberries: Gently fold the floured blueberries into the batter to distribute them evenly without breaking them.
7. Prepare Cream Cheese Filling: In a separate bowl, mix cream cheese with sugar, cornstarch, and vanilla extract until the filling is smooth and creamy.
8. Assemble Muffins: Spoon about 1½ tablespoons of the batter into each muffin cup. Add a dollop of cream cheese filling on top, then cover with more batter and blueberries to fill the cups completely.
9. Bake Muffins: Reduce the oven temperature to 175°C (347°F) and bake the muffins for 22 to 25 minutes, until they are golden brown and a toothpick inserted in the center comes out clean.
10. Cool Muffins: Let the muffins cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
11. Prepare and Drizzle Glaze: Mix icing sugar with milk or cream until smooth and drizzle this glaze over the cooled muffins for a sweet finishing touch.

Notes

• Rolling blueberries in flour prevents them from sinking, ensuring even distribution throughout the muffins.
• Using whole wheat flour gives a healthier twist, but all-purpose flour can be substituted if preferred.
• The cream cheese filling adds creaminess and keeps the muffins moist inside.
• Letting the muffins cool properly before glazing prevents the icing from melting off.
• Substitute brown sugar with honey for a natural sweetener alternative.
• Ensure cream cheese is at room temperature to avoid lumps in the filling.
• Do not overmix the batter to keep muffins tender and light.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, cream cheese filling, homemade muffins, easy baking recipe, breakfast muffins, whole wheat muffins, Greek yogurt muffins